Synevo Cocoa Fibre M10
Cocoa Fibre M10 is a natural, flavour-rich cocoa-derived ingredient designed to enhance texture, colour, and fibre content in a wide range of food applications. It delivers the characteristic indulgent cocoa profile while supporting clean label and nutritional formulation goals.
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Category
BakeryConfectioneryFunctional FoodSectors
Food
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What is Synevo Cocoa Fibre M10
Cocoa Fibre M10 is a finely milled cocoa-based fibre ingredient sourced from cocoa processing streams. It retains the deep colour and subtle flavour notes associated with cocoa, making it ideal for both indulgent and health-focused formulations. With high dietary fibre content, it enables manufacturers to improve the nutritional profile of products without compromising on taste or appearance.
This ingredient offers excellent water-binding capacity and contributes to improved structure and mouthfeel in finished products. It is particularly valuable in reduced-fat or reduced-sugar recipes, where it helps maintain body and sensory quality. Cocoa Fibre M10 also supports clean label positioning, as it can be used as a natural alternative to synthetic texturisers or colourants.
- Plant-Based
- High Fibre
- Bakery
- Natural Colour
- Texture Improvement
- Fibre Enrichment
- Clean Label
- Cocoa
- Reduced Fat
Applications & Functionalities
Cocoa Fibre M10 is highly versatile and can be used across bakery, confectionery, dairy alternatives, snacks, and beverage powders. It functions as a natural texturiser, helping to improve moisture retention and extend shelf life in baked goods. In formulations such as cakes, biscuits, and brownies, it enhances crumb structure while contributing to a rich cocoa colour and flavour. In reduced-fat recipes, it helps replace fat content by maintaining a satisfying mouthfeel. In beverages and powdered mixes, it aids dispersion and contributes to a consistent texture. Additionally, it can be used to boost fibre claims, supporting “source of fibre” or “high fibre” positioning. Its ability to act as both a functional and sensory ingredient makes it a valuable solution for product development teams seeking balance between indulgence and nutrition.
Cocoa Fibre M10 is highly versatile and can be used across bakery, confectionery, dairy alternatives, snacks, and beverage powders. It functions as a natural texturiser, helping to improve moisture retention and extend shelf life in baked goods. In formulations such as cakes, biscuits, and brownies, it enhances crumb structure while contributing to a rich cocoa colour and flavour. In reduced-fat recipes, it helps replace fat content by maintaining a satisfying mouthfeel. In beverages and powdered mixes, it aids dispersion and contributes to a consistent texture. Additionally, it can be used to boost fibre claims, supporting “source of fibre” or “high fibre” positioning. Its ability to act as both a functional and sensory ingredient makes it a valuable solution for product development teams seeking balance between indulgence and nutrition.
Common applications include:
- Bakery
- biscuits
- cakes
- brownies
- confectionery fillings
- dairy alternatives
- plant-based desserts
- snack bars
- beverage powders
- meal replacements.
Related Ingredients
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